Robert Sinskey Vineyards

His life in wine began when a six-month assignment assisting his father turned into a thirty-plus year obsession. “After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession.”

Rob has grown his 100% organic and biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys with a philosophy that “Wine is not an athletic event.” The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather seduce you as the wine opens in the glass and bottle.

She attended pastry school in Denmark to hone her sweet tooth and then returned to San Francisco to work as Chef at several noteworthy restaurants: Boz Scagg’s Blue Light Café, the venerable Sherman House – a Relais & Chateaux Hotel, and Plumpjack Café, which she left in 1999 to pursue a life combining family, food and wine in the Napa Valley.

Along the way Maria worked in France at several Michelin starred restaurants, toured Italy and realized that life was good, very good. After returning stateside, Maria garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, SF Chronicle Rising Star chef and appeared on many PBS and Food Network Shows.

Nowadays, you will find her cooking at her husband’s winery, Robert Sinskey Vineyards, laying out plots for her organic gardens, teaching, writing and raising two children.

Her first cookbook, “The Vineyard Kitchen: Menus Inspired by the Season”, published by HarperCollins was released in September 2003. "Family Meals: Creating Traditions in the Kitchen", published by Oxmore House, followed in November 2008. Her mantra is, “Eat seasonally, drink good wine and live a long and prosperous life.”

In the late seventies, anticipating retirement from medicine, Bob decided that he would become a grape grower and embarked on a journey to find that "perfect" Pinot land. The Napa side of Carneros became the center of his attention as he purchased a small fifteen acre farm on Las Amigas Road. There he met the founders of the Acacia Winery and, since they were looking to expand their vineyard designated wine program, Bob became a limited partner in the Acacia project. The Acacia alliance seemed perfect: Bob just wanted to grow grapes and Acacia wanted to buy them. So Bob bought more land. By 1985, he had 115 acres entering production when Acacia stumbled and sold to the Chalone group. With no home for his grapes, Bob hired one of the ex- Acacia winemakers and went into the business of making wine. But he hadn't yet retired from medicine. During the time he was developing his vineyard land, an invention of his went big-time. He created what is now known as the "Sinskey modified J loop intra-ocular lens." His new design for an artificial human lens revolutionized cataract eye surgery. Suddenly, artificial lens implantation went from being experimental to status-quo and Bob became a teacher, lecturer, and a much in-demand surgeon. Needless to say, he was not going to retire anytime soon.

The doors to the winery opened in 1988 and Bob convinced his son to take over the management of the winery while he continued to oversee the vineyards and to tend his thriving medical practice. It wasn't until 1996 that the reins to the vineyards were handed over to Rob as well.

Bob Sinskey officially retired from medicine in 2000. He passed away in June 2015. He is greatly missed.

Jeff graduated in 1984 from Cal Poly with a BS in agriculture business management. From there he attended the school of hard knocks, gaining valuable hands-on viticultural experience working amongst vines at the Mayacamas vineyard and winery. In 1988, he joined RSV as an assistant winemaker and became one of the youngest winemakers in Napa Valley when he was promoted to winemaker in 1991.

Over the past decade, Jeff has been instrumental in developing the Los Carneros of Napa Valley vineyards owned by RSV. His emphasis has been on improving wine quality by helping the vine achieve a natural balance through soil building and sustainable farming methods. He has sought to keep the various lots and ranches separate so that they may be evaluated for their individual qualities. The separate lots allow for total flexibility in the wine making process. Jeff can apply different fermentation techniques to each lot to accentuate that lot's inherent character. His attention to detail has greatly contributed to the quality and consistency of RSV wines.

Keep dreaming, he did. Upon arriving in New York City to pursue a career in the Stock Market, he was exposed to a new world of food culture and, with a sweetheart to impress, his interests were drawn in a different direction. The hook was set when he landed a moonlight, barback job with AvroKO Hospitality Group. He spent a year working up the ranks of almost every post in the restaurant with the aim of becoming a Chef until a glass of Sancerre turned wine curiosity into a new obsession.

Phil then trained with the Court of Master Sommeliers at the International Culinary Center by day and worked as a Floor Sommelier by night, tasting everything he could get in a glass. When Napa Valley called his name, the opportunity for a terroir believer to live at the epicenter of California wine was too much to pass up. He spent five years in the downtown Napa restaurant scene as General Manager and Beverage Director of two restaurants before a chance meeting with Rob Sinskey opened the door for him to join the RSV squad with a mission to spread the gospel of guilt-free hedonism.

Tiffany’s true epiphany with wine & food occurred during a semester abroad in Florence, Italy. She dined in local trattorias drinking Antinori Tignanello back when the exchange rate made it affordable, and she spent her free time roaming the Mercato Centrale, fascinated by the butcher shops, handmade pasta, and local, seasonal produce. “I’d never seen a baby artichoke, and I remember peeling an orange during my first week. It was the most beautiful red I’d ever seen, but I thought there was something wrong with it because it wasn’t orange—so I threw it away.” She doesn’t throw away blood oranges any more.

After graduating with a degree in Cultural Anthropology, she headed to Providence, RI, and put herself through culinary school while waiting tables at Al Forno. “I knew I didn’t want to be a chef, but I wanted to do something with food and wine. I was hoping that culinary school would help me find that focus.” Next, she moved to San Francisco and soon landed in Napa where she found the place she had been looking for—RSV.